The way I cook lentils is to cover them until they are close to done. Otherwise, unless there is a lot of liquid, you risk having the pot boil dry. Once they are close to being done, I remove the lid and cook off any excess liquid.

Many of my favorite lentil recipes come from a book called "Indian Cooking" by Madhur Jaffrey. And every single recipe in the book says to cover the pot, so that's why I do it the way I do. I figure she knows as much or more about lentils than most anyone around.

I agree they will still cook uncovered, provided you add enough liquid to begin with. But if your pot starts to run short of liquid, then you have to add more and wait for it to come up to a simmer again. It just seems easier to put a lid on it.

That sounds reasonable but have you actually tested this to see if the real dollar value saved is significant?
Either way you simmer lentils, not boil.

Besides, lentils turn out a lot better in a pressure cooker anyway.

Any saving is significant in my household

Lids on saucepans boiling or simmering food in liquid = economic cooking is a widely recommended procedure unless you are reducing sauces or unless directly forbidden in particular cooking procedures (eg pasta seems better if cooked in an open saucepan)

And yes, I do know the difference between "boil" and "simmer.

But we weren't asked about cookng lentils in a pressure cooker and not everyone has one.

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